Thai Noodle Soup With Salmon Recipes

Steps:

• Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
• Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

Steps:

• Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
• Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

Steps:

• Blanch the cut vegetables. Remove and keep warm.
• Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
• Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!).
• Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
• Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!